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Old-school butchers

They’re a rarity in Massachusetts, especially since Blood Farm’s fire last December, though the Blood family are nearly done rebuilding the combined smokehouse, processing, and retail building that was lost. At a Groton town meeting the other day, Elliot Blood said they’re planning a “soft” opening around the end of this month – meaning a grand reopening event is also in the works, I imagine.

There’s a place equidistant from my house that claims to be a butcher shop. It’s not. When they opened several years ago I went in there twice, once shortly after they opened to be disappointed and the second time a few months later – to see if they were still as dismal, not because I’m a glutton for punishment. They were.

Anyway, it sounds like I should be able to get one of Blood Farm’s delightful smoked hams for Christmas again this year. Here’s last Christmas’s cider-baked ham with deep-fried cauliflower and Julia Child’s Purée de Pommes de Terre à L’ail – that is, garlic mash, from Mastering the Art of French Cooking, Vol. 1, recipe at the end of this post. To me, there’s nothing better than raw garlic if you’re looking to ruin a batch of perfectly mashed potatoes, but slow-braising the garlic in butter first provides the perfect mellowing.

In the meantime, I may visit Fairway Beef, which I recently found mentioned in an eGullet thread. It’s about 30 minutes from my office and sounds like my kinda place. Who knows, I might even be able to get some of the specialised cuts I can order at Blood Farm, though I strongly doubt Fairway sells goat or has bacon smoked over the other side of the building.

PURÉE DE POMMES DE TERRE À L’AIL (Garlic Mashed Potatoes)
Julia Child

Two whole heads of garlic will seem like a horrifying amount if you have not made this type of recipe before. But if less is used, you will regret it, for the long cooking of the garlic removes all of its harsh strength, leaving just a pleasant flavor. Garlic mashed potatoes go with roast lamb, pork, goose, or sausages. Although both garlic sauce and potatoes may be cooked in advance, they should be combined only at the last minute; the completed purée loses its nice consistency if it sits too long over heat.

Blend in the flour and stir over low heat until it froths with the butter for 2 minutes without browning. Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute. Rub the sauce through a sieve or purée it in the electric blender. Simmer for 2 minutes more. (May be done ahead of time. Dot top of sauce with bits of butter to keep a skin from forming. Reheat when needed.)

Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot purée in the saucepan and beat with the spatula or spoon for several minutes over moderate heat to evaporate moisture. As soon as the purée begins to form a film in the bottom of the pan, remove from heat and beat in the butter a tablespoon at a time. Beat in salt and pepper to taste. (If not used immediately, set aside uncovered. To reheat, cover and set over boiling water, beating frequently.)

Shortly before serving, beat the hot garlic sauce vigorously into the hot potatoes. Beat in the cream by spoonfuls but do not thin out the purée too much. Beat in the parsley. Correct seasoning. Turn into hot vegetable dish.